| 摘要 |
PURPOSE:To obtain noodles having improved crispiness and flavor, etc., and particularly suitable as salad, by kneading wheat flour, potato starch, vegetable, seaweed, fruit, etc. as main raw materials for producing the noodles under reduced pressure. CONSTITUTION:(A) 100pts.wt. sum of 50-90pts.wt. wheat flour and 50-10pts.wt. potato starch, (B) 0.5-5pts.wt., expressed in terms of dried solid, vegetable, e.g. Chinese cabbage or Japanese radish, seaweed, e.g. sea tangle or WAKAME seaweed, algae, e.g. chlorella or alga of the genus Spirulina, fruit, e.g. a mandarin orange or apple, or seed fruit, e.g. almond, are prepared. Water is then added to the raw materials for producing noodles, and the resultant mixture is kneaded in environment under <=600mm.Hg vacuum degree. The resultant dough is then rolled in a roll for making the noodles, and cut to a given length to give the aimed uncooked noodles, which are then boiled to afford boiled noodles or dried to give dried noodles. |
